Asian chicken wraps
From Chef Keith Gardiner
Ingredients
Sauce
- 1/3 cup creamy peanut butter
- 2 T soy sauce
- 2 T honey
- 1 T Sriracha
- 1 T fresh minced ginger
- 1 T fresh lime juice
Filling
- 2 marinated grilled chicken breast (use a small amount of the sauce from above as a marinade)
- 1 T sesame oil
- 2 cups broccoli slaw
- 8 oz package shelled edamame
- 1/2 cup shredded carrots
- 1/2 cup finely chopped green onions
- 1/4 cup chopped dry roasted salted peanuts
- 2 T chopped fresh cilantro
- 4 whole wheat tortillas
Method
- Combine sauce ingredients together and keep at room temp.
- Coat chicken with a small amount of sauce from above. Let marinate at room temp for 1 hour, then sauté to 165°F. Do not cross contaminate sauce with raw chicken. Only take a small amount out as marinade and keep the other separate to sauce the wraps.
- In the same saut´é pan, add the remaining vegetables and give a quick stir fry for a couple of minutes.
- Assemble the wraps and serve immediately. These are excellent hot, room temp, or even cold later.